Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
권호 표지
DOI QR코드

DOI QR Code

Characteristics of PAH Occurrence during Meat Cooking

육류가공식품의 조리방법에 따른 PAHs 발생 특성에 관한 연구

  • Lee, Byung ho (Department of Environmental Engineering, Inje University) ;
  • An, Yu Jin (Department of Environmental Engineering, Inje University) ;
  • Park, Dong Yun (Department of Environmental Engineering, Inje University) ;
  • Byun, Gi Young (Department of Environmental Engineering, Inje University) ;
  • Kim, Kyoung Dong (Department of Environmental Engineering, Inje University) ;
  • Lee, Mi Lim (Department of Dental Hygiene, Honam University) ;
  • Seo, Jung Bum (Nuri Environmental Technology Center Co., Ltd.) ;
  • Park, Eun Young (College of Korean Medicine, Gachon University) ;
  • Park, Heung Jai (Department of Environmental Engineering, Inje University)
  • Received : 2016.05.13
  • Accepted : 2016.09.27
  • Published : 2016.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the concentrations of polycyclic aromatic hydrocarbons (PAHs) were investigated in meat process food and for cooking methods (pan-frying and charcoal fire). The methodology involved liquid-liquid extraction, silica gel cartridge clean-up and determination by gas chromatography/mass spectrometry (GC/MS). The recovery of 17 PAHs spiked into these samples ranged from 66.6 % to 98.0% and the coefficient of variation was less than 10%, but that of dibenz(a,h)anthracene was 16.39%. The mean concentration of total PAHs in processed samples was ND~7.2 ng/g, whereas that pan-fried and charcoal-fired samples were ND~22.1 ng/g and, 12.7~367.8 ng/g, respectively. Therefore, the concentrations of total PAHs in cooked samples were higher than in original samples and charcoal-fired samples had the highest total PAH levels.

Keywords

References

  1. Kang, Y. O., 2015, Factors that influence formation of polycyclic aromatic hydrocarbons in meat products, MS Thesis, Dongguk University, Seoul.
  2. Kim, M. H., 2009, Monitoring of PAHs contents in marine products, National Institute of Food and Drug Safety Evaluation, Cheongju.
  3. Kim, M. W., 2014, Analysis of PAHs amounts in vegetable oils sold at domestic market, MS Thesis, Chung-Ang University, Seoul.
  4. Kim, S. S., 2008, Monitoring and dietary risk assessment of polycylic aromatic hydrocarbons(PAHs) in agricultural products and environments in Korea, Ph. D. Dissertation, Kangwon National University, Kangwon.
  5. Gelboin, H. V., 1980, Benzo(a)pyrene metabolism, activation, and carcinogenesis: Role and regulation of mixed-function oxidases and related enzymes, Physiol. Rev., 60, 1107-1166. https://doi.org/10.1152/physrev.1980.60.4.1107
  6. Hu, S. J., 2005, Carcinogenic risk assessment and comparison of contamination pattern by construction of analytical method of polycyclic aromatic hydrocarbons in foods, Ph. D. Dissertation, Sung Shin Women's University, Seoul.
  7. International Agency for research on cancer(IARC), 2010, IARC Monographs on the evaluation of carcinogenic risks to humans, Some Non-heterocyclic Polycyclic Aromatic Hydrocarbons and Some Related Exposures, International Agency for Research on Cancer, Lyon, France.
  8. International Programme on Chemical Safety(IPCS), 1998, Environmental health criteria 202, selected non-heterocyclic polycyclic aromatic hydrocarbons.
  9. National Institute of Environment Research(NIER), 2007, Establishment of the soil quality standards for organic pollutants (II).
  10. Noh, H. J., Yoon, J. K., Yun, D. G., Yu, S. Y., Kim, T. S., Lee, J. Y., 2014, The influence of land use on the concentration levels and distribution characteristics of polycyclic aromatic Hydrocarbons(PAHs) in Korea, J. Soil Groundw. Environ., 19(6), 59-71. https://doi.org/10.7857/JSGE.2014.19.6.059
  11. Oh, N. S., 2006, Methods development for analysis of polycylic aromatic hydrocarbons in vegetable and fruits and their risk assessment, MS Thesis, Kyung Hee University, Seoul.
  12. US Environmental Protection Agency(EPA), 1999, U.S. EPA method TO-13A polycyclic aromatic hydrocarbons.